Very Chocolate Ice Cream

INGREDIENTS:
3/4 cup sugar
1 cup whole milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped*
2 cups heavy cream
1 teaspoon vanilla extract

DIRECTIONS:

1. Chill a bowl. I like to use a metal one. Chop chocolate bar in food processor.  (I tried
 grating it, but it kept melting in my hand.)

2.  Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat,
 stirring constantly.  Bring to a simmer. Place the egg yolks into a small bowl.
 Gradually stir in about 1/2 cup of the hot liquid.   Return  egg mixture to the saucepan.
Heat until thickened, but do not boil. Remove from the heat, and stir in the
chopped chocolate until chocolate is melted.

3. Pour into the chilled bowl,  and refrigerate for about two hours until cold,
stirring occasionally.

4.  When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an
ice cream maker, and freeze according to manufacturer's directions.

*I used 1/2 of a 3.5 oz bar of Lindt Excellence Smooth Dark 70% Cocoa bar.

DELICIOUS!

Quick- Four Frittata

Serves 2

what you need

        4

Cups baby spinach leaves, chopped

        1

Cup Egg Beaters

        4

Tbsp. KRAFT Mexican Style Finely Shredded Four Cheese

       4

slices Turkey Bacon, cooked, chopped

make it

Cook spinach and 1 Tbsp. water in medium nonstick skillet sprayed with cooking spray 
on medium heat.
 4 to 5 min. or until spinach is tender, stirring occasionally.

Mix remaining ingredients; pour over spinach. (Do not stir.) Cover; cook 5 min. or until
 center is set.


Nutritional Info for half the frittata
Calories 180, Fat 7g, Sat. Fat 3.5g, Cholesterol 33mg, Sodium 650, Carbs. 5.5g,  Fiber 2g, Protein 21 g, Vitaamin A 142%, Vitamin C 40%, Calcium 22%, Iron 27%



Good points
High in calcium
High in iron
Very high in riboflavin
High in thiamin
Very high in vitamin A
Very high in vitamin B12
Very high in vitamin C
Bad points
High in sodium

Holiday Herb Crescent Tree

http://www.tablespoon.com/recipes/holiday-herb-crescent-trees-recipe/1/

Chocolate Chip Orange Shortbread

INGREDIENTS
COOKIES:-
1 cup powdered sugar
1 cup margarine  - softened
1 tbls grated orange peel
1 3/4 cups all-purpose flour
1/4 cup cornstarch
3/4 cup semi-sweet mini chocolate chips
.
GLAZE:-*
1/2 cup semi-sweet mini chocolate chips
1 tsp shortening

*(I don't do this. I use a portion of dark chocolate bark, melted
over a double boiler)


Pre-heat oven to 325 degrees
Sift or stir flour & cornstarch together - set aside
In a large bowl, beat powdered sugar & margarine until light & fluffy
Add orange peel & blend well
Stir in flour mixture - mix well
Stir in chocolate chips
Divide dough into 6 equal parts & shape each part into a smooth round ball
On ungreased cookie sheets, press or roll each ball of dough into a  circle 1/4" thick
With a long knife or pizza cutter, cut circle into 8 wedges
Leave in place on parchment-lined cookie sheet & prick each wedge about 3 times with a fork
Bake for about 17 - 27 mins til the edges are very lightly browned.
Take care that they don't get dark on the bottoms
Place on wire racks to cool completely
*GLAZE:-
In a small saucepan over low heat, melt chocolate chips & shortening, stirring constantly.

Dip rounded end  of cooled shortbread wedges into chocolate.
Place on wax paper. Let stand to set.

Cathedral Cookies

2 Cups Chocolate Chips
1/4 Cup Margarine
1 pkg. mini Colored Marshmallows
3/4 Cups chopped Walnuts

Microwave chips and margarine in 30 second increments to melt.  Stir.  Pour over marshmallows in a bowl.  Mix to coat.  Cool a bit.  Form logs on waxed paper (about 2"-3" in diameter).    Roll in or sprinkle with nuts. Wrap in waxed paper.  Chill overnight.  Cut into thin slices.

2006 WE Energies Cookie Book

http://www.we-energies.com/recipes/2006CookieBook.pdf

2007 WE Energies Cookie Book

http://www.we-energies.com/recipes/2007CookieBook.pdf